Raw Lemon n Lime Cheesecake Bites

These are the perfect summer treat (yes, I know it’s Winter here in Melbourne but I like to pretend it’s Summer). They’re tangy, creamy and chewy and they’re vegan, so everyone can enjoy them! To be honest, they don’t really taste like a cheesecake, but the idea is there. Also, when you make a raw version of a dessert, it is never going to taste the same as the real thing, but to me, it still tastes like it’s own kind of dessert. The chewy base and creamy topping replicate a regular cheesecake, but the taste is a lot more refreshing rather than indulgent. You can also use different fruits to make berry/tropical adaptions. Pop them in the freezer and eat them as a frozen treat or let them thaw out for a creamier texture!

Ingredients:

Base;

1/2 cup walnuts

6 dates

Pinch of sea salt

Topping;

1 cup cashews, soaked either overnight or in boiling water for 1 hour

1/2 cup coconut cream

1/4 cup pure maple syrup or rice bran syrup

1/4 cup lime juice or lemon juice

Zest of 1 lime and 1 lemon

Method:

Process the base ingredients in a food processor until it resembles crumbs and sticks together when pressed.

Spoon mixture into a mini muffin pan and press down with the back of a teaspoon (or fingers).

Add the cheesecake ingredients to your food processor and process until smooth (this can take up to 5-8 minutes).

Add to the base and smooth over with the back of a teaspoon and place into the freezer for 2 hours to set.